APA (7th ed.) Citation

Khan, I., Yousif, A., Johnson, S., & Gamlath, S. (2014). Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta. Wiley-Blackwell Publishing, Inc.

Chicago Style (17th ed.) Citation

Khan, I., A. Yousif, Stuart Johnson, and S. Gamlath. Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta. Wiley-Blackwell Publishing, Inc, 2014.

MLA (9th ed.) Citation

Khan, I., et al. Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta. Wiley-Blackwell Publishing, Inc, 2014.